These adorable and delectable little thumbprint appetizer “cookies” are savory but sweet, simple to create, and guaranteed to be a success at your upcoming gathering.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 pancakes |
Ingredients
- 2 tablespoons flax seeds
- 1 ¼ cups skim milk, or more as needed
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup raisins
- ¼ cup sunflower seeds
- cooking spray
Instructions
- Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
- Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
- Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.
- You may substitute blueberries or any dried fruit for the raisins and sunflower seeds.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 383 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The batter is very thick as written, like drop biscuits; I added 1/4 cup more milk, and it could have still used more. I used almond milk. They took longer to cook than stated. I had to cook 3-4 minutes on each side. I felt like they could have used some cinnamon and more baking powder. The raisins and sunflower seeds were new for me, and I liked them.